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Lychees in lemon grass & mint syrup
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Ingredients:
  • 2 lemon grass stems, trimmed
  • 500ml (2 cups) water
  • 220g (1 cup) sugar
  • 4 sprigs fresh mint
  • 24 fresh lychees
  • Vanilla ice-cream, to serve
Instructions:
  • Slice the lemon grass in half lengthwise, then gently flatten and bruise it using a large knife blade.
  • In a medium saucepan, combine lemongrass, water, sugar, and mint sprigs. Stir over medium heat until the sugar dissolves. Bring to a boil over high heat and simmer for 5 minutes. Allow it to cool and infuse for 20 minutes. Remove and discard the lemongrass and mint before using.
  • Peel the lychees with precision using a small, sharp knife to remove the skin and membrane. Then, carefully slit the flesh on one side of each lychee and remove the seeds with a small spoon.
  • Distribute the syrup and lychees equally in serving bowls and enjoy with a scoop of ice cream.

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